Seed Oil Free Pickled Jalapeño Cod Fajitas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the pickled jalapeños
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- 1 tsp kosher salt
- 3 jalapeños, thinly sliced into rounds
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ½ cup red cabbage, thinly shredded
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp mayonnaise
- 2 tbsp fresh lime juice
- ¼ tsp kosher salt
For the cod
- 1 ½ lb cod fillets, cut into 1-inch strips
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
- 2 tbsp neutral oil (such as canola oil or avocado oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- 8 small flour tortillas
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the white wine vinegar, water, sugar, and 1 tsp kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the sliced jalapeños, and let them sit at room temperature for at least 20 minutes until slightly softened and bright green. (The jalapeños can be pickled up to 1 week ahead and stored in the refrigerator.)
- 2
While the jalapeños pickle, combine the green cabbage, red cabbage, and cilantro in a medium bowl. Add the mayonnaise, 2 tbsp lime juice, and 1/4 tsp kosher salt, and toss until every strand is evenly coated. Taste and adjust salt. Set aside.
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